Blends for curry night and everything around it: garam masala, tandoori masala, chaat masala, panch phoron, vindaloo, curry powder, a Thai curry blend and a West Indies curry rub, plus dried curry leaf. Four are salt-free, so you control the salt.
Whole-spice blends like panch phoron go into hot oil first, until the seeds pop. Ground masalas usually go in near the end so their aroma stays bright. Garam masala is spicy, but not hot.
The single spices behind these blends are in our Indian spices.
